Espárragos con albahaca y ajo
Raciones
2 Servings
Tiempo de preparación
5 minutos
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Ingredientes
- 1 Tbsp Tavolini Olive Oil
- 8 Spears Markon First Crop Asparagus, large
- 2 Tbsp Tavolini Basil Pesto
- 2 Tbsp Markon Ready-Set-Serve Whole Garlic, peeled
- To Taste Salt and Pepper
Preparación de la receta
- Heat olive oil on medium-high heat.
- Chop off the bottom of each asparagus stalk. Once oil is heated, add asparagus spears, tossing until tender.
- Mix in basil pesto sauce and toss the spears until well coated.
- Arrange four spears per serving plate.
- Top each plate with one tablespoon of chopped roasted garlic and season with salt and pepper; garnish with edible flowers if desired.
